Chicken with Tarragon and Juniper Berries
Chicken thighs cooked in a pan with wine, creme fraiche, tarragon, stock and juniper berries for a great supper dish.
- 8 chicken thighs skin trimmed
- 6 juniper berries lightly crushed
- 2 tbsp low fat creme fraiche
- 1 tbsp fresh tarragon
- 2 tbsp flour
- 1 tbsp butter
- 1 tbsp oil
- 50 ml dry white wine
- 150 ml chicken stock
Season the flour and dredge the chicken.
Heat the oil and butter in a large shallow pan and put the chicken skin down for about 5 minutes until the skin is nicely browned then turn over.
Add the stock, wine, juniper and herbs and simmer for about 15 minutes until cooked.
Stir through the creme fraiche before serving.
Gently crush the juniper berries with the back of a spoon before adding to the sauce.
Avoid eating the berries or remove them before serving as they are for flavouring only and have a strong taste.
Calories: 594kcalCarbohydrates: 6gProtein: 38gFat: 45gSaturated Fat: 12gCholesterol: 230mgSodium: 255mgPotassium: 564mgFiber: 1gSugar: 1gVitamin A: 338IUVitamin C: 1mgCalcium: 38mgIron: 2mg